Tangy beetroot & bean salad

Recipe uploaded by

Emma Lewis

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Recipe by Emma Lewis

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1. Video tutorial: Making vinaigrette

1. Heat oven to 180C/fan 160C/gas 4. Wearing kitchen gloves, peel and trim the beets and cut into 2cm wedges. Place them on a large sheet of tin foil, then toss with 1 tbsp oil, half the orange zest and seasoning. Cook for 45 mins-1 hr until they can be easily pierced with a fork. Leave to cool.
2. Cook soya beans for 3 mins in boiling water until softened. Drain, cool under the cold tap, then drain again. Strip leaves from the thyme and whisk with the vinegar, remaining olive oil and shallot. When you're ready to serve, toss everything together and scatter over the remaining zest.

GOOD TO KNOW

Soya beans (or edamame beans) look and taste like broad beans, but are easier to prepare as you don't need to double shell them. Buy them frozen at supermarkets or you can also use broad beans.

PER SERVING

172 kcalories, protein 11g, carbohydrate 11g, fat 10 g, saturated fat 2g, fibre 4g, salt 0.04 g

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• Lynsey

  27 July 2009

  Lynsey rated and commented on this recipe

  

  I used broad beans and beetroot from the garden and served it with fish.

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Ingredients

• 250g bunch beetroot
• 5 tbsp extra-virgin olive oil
• zest 1 orange
• 1kg frozen soya beans
• 3 thyme sprigs
• 1½ tbsp sherry vinegar
• 1 small shallot , finely chopped

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian, Dairy-free

Ingredients

• 250g bunch beetroot
• 5 tbsp extra-virgin olive oil
• zest 1 orange
• 1kg frozen soya beans
• 3 thyme sprigs
• 1½ tbsp sherry vinegar
• 1 small shallot , finely chopped

PER SERVING

172 kcalories, protein 11g, carbohydrate 11g, fat 10 g, saturated fat 2g, fibre 4g, salt 0.04 g

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